Dessert
Tall Wedding Cake (10" and 8" Tiers)
3 Std.Für 40Nutri-Score D€€€
D
3 Std.
3 Std.Tall Wedding Cake (10" and 8" Tiers)
was Sie brauchen
Zutaten
sponge cake layers (baked and cooled, 6 layers per tier)Backwaren12 Stücke
buttercream (for filling the layers)Milchprodukte1,2 kg- white chocolate ganache (for filling the sides and crumb coating)Milchprodukte1,5 kg
filling (flavour of choice)Andere400 g
pro Portion
Nährwerte
330kcal
- Kohlenhydrate
- 36 g
- Eiweiß
- 2 g
- Fett
- 20 g
was Sie verwenden
Utensilien
Kuchenform ×2
offset spatula- cake scraper
- cake board
- cake dowels
- cake stand
- cling film
Schritt für Schritt
Zubereitung
- Schritt 1
Fill the cakes
- Fill each cake with buttercream and your chosen filling.
- Fill the sides with ganache to stop any filling coming out the sides.
- Both cakes are six layers and will be around 10 inches tall when built.
- Schritt 2
Chill between layers
- Chill the cakes between every couple of layers so the ganache sets and keeps all the filling inside.
- Wrap the cakes every time you put them in the fridge.
- Schritt 3
Stack and level the tiers
- Make sure the cakes are structured well and level on each tier, as the dense, moist sponge makes them very heavy.
- Place the top layer face down to get a nice flat top and a lovely sharp edge for your final layer.
- Schritt 4
Crumb coat
- Crumb coat all the cakes in white chocolate ganache.
- This gives a really good structure and means all of your filling will stay inside.
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